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Hawaiian BBQ Chicken and Pineapple Rice Bowl

Hawaiian BBQ Chicken and Pineapple Rice Bowl - featured image
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This easy 30-minute dinner features juicy BBQ chicken, caramelized pineapple, and fragrant rice for a sweet, smoky, and tangy bowl that tastes like a Hawaiian vacation. It’s naturally gluten-free, customizable, and perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup Hawaiian-style BBQ sauce (such as Sweet Baby Ray’s Hawaiian BBQ or homemade)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon honey
  • 1 teaspoon freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (for searing)
  • Salt and pepper, to taste
  • 2 cups cooked jasmine rice (white or brown, or use cauliflower rice)
  • 1 1/2 cups fresh pineapple, cut into bite-size chunks (or canned, drained)
  • 1/2 cup red bell pepper, diced
  • 2 tablespoons green onions, thinly sliced
  • 1 tablespoon coconut oil or olive oil (for sautéing rice)
  • Salt, to taste
  • Sesame seeds (for garnish)
  • Fresh cilantro or parsley, chopped (for garnish)
  • Extra BBQ sauce, for drizzling (optional)
  • Lime wedges (for serving)

Instructions

  1. In a large mixing bowl, combine chicken breast pieces, BBQ sauce, soy sauce, honey, grated ginger, and minced garlic. Toss well, cover, and let marinate for at least 10 minutes (up to 30 minutes for more flavor).
  2. If rice is not cooked, prepare jasmine rice: Combine 1 cup uncooked rice with 2 cups water in a medium saucepan. Bring to a boil, cover, and simmer for 15 minutes. Fluff with a fork and set aside. For cauliflower rice, sauté 2 cups in 1 tablespoon coconut oil for 5–6 minutes until tender.
  3. Heat 1 tablespoon olive oil in a large skillet or grill pan over medium-high heat. Add marinated chicken pieces (discard extra marinade). Sear for 4–5 minutes per side, until golden brown and cooked through (internal temp 165°F). Remove chicken to a plate.
  4. In the same skillet, add pineapple chunks. Cook over medium-high for 2–3 minutes per side, until lightly browned and sticky. Add diced red bell pepper and sauté for another 2 minutes until just tender.
  5. Push pineapple and peppers to one side of the pan. Add cooked rice and 1 tablespoon coconut oil. Stir everything together, let cook for 1–2 minutes until rice is warm and coated. Season with salt. Toss in sliced green onions.
  6. Divide pineapple rice between 4 bowls. Top each with BBQ chicken. Drizzle with extra BBQ sauce if desired.
  7. Garnish with sesame seeds, chopped cilantro, and lime wedges. Serve immediately.

Notes

For gluten-free, use tamari or coconut aminos. Substitute cauliflower rice for low-carb or keto. Canned pineapple works well—drain thoroughly. Marinate chicken for at least 10 minutes for best flavor. Don’t overcrowd the pan when searing chicken or pineapple. Use a meat thermometer to ensure chicken is cooked to 165°F. Leftovers keep well for up to 3 days and flavors deepen overnight.

Nutrition

Keywords: Hawaiian BBQ chicken, pineapple rice bowl, easy dinner, gluten-free, meal prep, tropical, chicken bowl, quick recipe

Find it online: https://yumnode.com/hawaiian-bbq-chicken-and-pineapple-rice-bowl-recipe-easy-30-minute-dinner/